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Main course · British

Honey Garlic Salmon Traybake with Tenderstem Broccoli

30 min Serves 4 ~484 kcal/serving ~£10.50 (£2.63/serving) Gluten-freeDairy-freePescatarianKid-friendly
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Ingredients

  • 4 salmon fillets
  • 300 g tenderstem broccoli
  • 3 tbsp runny honey
  • 2 tbsp gluten-free soy sauce
  • 3 garlic cloves
  • 1 tbsp sesame oil
  • 500 g new potatoes
  • 1 tbsp sesame seeds

Nutrition (per serving)

Calories
484 kcal
Protein
32.8 g
Carbohydrate
34.2 g
of which sugars
15.1 g
Fat
22.7 g
of which saturates
4.7 g
Fibre
4.5 g
Salt
1.50 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat oven to 200°C (fan 180°C). Halve the new potatoes and parboil for 8 minutes, then drain.

  2. 2

    Mix together the honey, gluten-free soy sauce, crushed garlic, and sesame oil to make the glaze.

  3. 3

    Toss the potatoes in a large roasting tin with a drizzle of oil. Roast for 10 minutes.

  4. 4

    Push the potatoes to the sides, add the broccoli and salmon fillets to the tin. Spoon the glaze generously over the salmon.

  5. 5

    Roast for a further 12–15 minutes until the salmon is cooked through and the broccoli is lightly caramelised.

  6. 6

    Scatter over sesame seeds and serve straight from the tin.

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